"It’s pretty much required to search within your soul and secret second stomach to get a post-pasta dessert at Spinasse. There are no clunkers among the ever-changing lineup of espresso-steeped semifreddo, olive oil cakes, bright berry sorbetto, and biscotti galore. But none are as captivating as the zuppa inglese. Keep watch in the winter for this little jar of ricotta mousse, zingy lemon curd, crème fraîche, and ladyfingers soaked in aqua di cedro. It’s like getting hit in the face with a bag of citrus—worth it." - kayla sager riley, aimee rizzo, gabe guarente
Aimee Rizzo